For a speedy vegetarian delight, you'll stir-fry golden paneer, crisp vegetables and egg noodles in a punchy chilli and garlic sauce. To serve, sprinkle with crunchy peanuts and it's done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.6 g||7.6 g|
|Protein||12.7 g||37.5 g|
|Salt||1.1 g||3.25 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Cut the paneer into cubes
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium high heat
Once the pan is hot, add the paneer with the ginger & garlic paste and soy sauce and cook for 2-3 min or until beginning to golden
Add the medium egg noodles to a pot and cover them with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite
While the noodles are cooking, trim, then chop the spring onions roughly
Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Once the paneer is golden, add the chopped spring onion to the pan and cook for a further 2-3 min or until softened
When the noodles are almost cooked, add the sliced pepper to the noodles and cook for 1-2 min further
Once done, drain the noodles and red pepper and reserving a cup of the starchy noodle water
Meanwhile, add the cornflour to a small bowl with 1 tbsp [2 tbsp] water
Stir until dissolved, then add the sriracha, tomato ketchup, rice wine vinegar and dried chilli flakes (can't handle the heat? Go easy!) with a pinch of salt and a generous pinch of sugar
Stir it all together – this is your chilli sauce
Add the drained noodles to the paneer with the chilli sauce and give everything a good mix up – these are your spicy paneer chilli noodles
Tip: Add a splash of starchy noodle water if it's looking a little dry
Crush the peanuts in their bag with a rolling pin
Serve the spicy paneer chilli noodles and garnish with the crushed peanuts